DATE FILLED SUGAR COOKIES
Provided by Emilie
Number Of Ingredients 14
Steps:
- Preheat oven to 375°
- Cream shortening and white and brown sugar. until fluffy. Add egg, milk, and vanilla, beating well. Sift dry ingredients together and add to creamed mixture. Mix well. Chill dough at least an hour.
- Meanwhile, make date filling by combining chopped dates, sugar and water in a saucepan. Bring to a boil. Cover and simmer about five minutes, stirring occasionally. Add lemon juice and salt. Cool.
- On floured surface (or pastry cloth), roll half of the dough at a time to a little less than 1/8 inch. Cut with 2 1/2 inch round cookie cutter. (Recipe recommends cutting a small hole in the center of half the cookies for the top with a thimble. My mom has always skipped this step.) Place 1 tablespoon of prepared date filling in the center of each plain cookie bottom. Top with another round cookie (with small hole if you are following original recipe). Press the edges of each filled cookie together with the tip of a fork to seal. Bake on an ungreased cookie sheet at 375° for about 10 to 12 minutes.
DATE-FILLED SANDWICH COOKIES
Of all the cookies I've baked over the years, these have remained one of my all-time favorite. The dough is very easy to work with, and the result is eye-catching. -Debbie Rode, Oxbow, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine filling ingredients. Cook over medium heat for 3 minutes or until thickened and bubbly. Cool to room temperature. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 183 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 106mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
GRANDMA'S DATE-FILLED COOKIES
Relish these date-filled cookies that are baked to perfection-a great dessert to serve at your party.
Provided by Pillsbury Kitchens
Categories Dessert
Time 5h40m
Yield 42
Number Of Ingredients 9
Steps:
- In large bowl, beat softened butter and brown sugar with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour and baking soda until well combined, scraping bowl occasionally. Dough will be soft. Divide dough into 4 pieces; flatten each piece, and wrap in plastic wrap. Refrigerate about 3 hours or until dough is firm and cold.
- Meanwhile, in 2-quart saucepan, mix Filling ingredients. Heat to boiling; boil 1 minute, stirring constantly. Reduce heat to low; simmer about 10 minutes, stirring occasionally, until mixture is darkened in color and thickens slightly. Pour filling mixture into small bowl; refrigerate uncovered until ready to use (mixture will thicken as it cools).
- Heat oven to 375°F. Remove 1 piece of chilled dough from refrigerator, and unwrap. On work surface generously sprinkled with flour, roll out dough with floured rolling pin to 1/8 inch thick. Using floured 2 1/2-inch round cutter, cut out rounds. In half of the rounds, cut out and remove 1-inch round or desired shape of hole from center. Place whole rounds on ungreased cookie sheet.
- Spoon 1 generous teaspoonful cooled filling onto center of each round; top with cut out dough round. With fingertips or floured fork, press edges of dough to seal. Return dough centers and leftover dough to refrigerator for rerolling.
- Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.
- Meanwhile, repeat steps on assembling and baking with each portion of refrigerated dough, refrigerated leftover dough and remaining filling.
- Cool cookies completely, about 1 hour. Store covered in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 15 g, TransFat 0 g
DATE FILLED COOKIES
This recipe calls for dates, but you could substitute raisins or mincemeat.
Provided by Gordon
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small saucepan over low heat, mix dates, sugar and 1/2 cup of water. Bring to a boil, and cook for 15 minutes, or until thick and smooth. Set aside to cool.
- Cream butter and brown sugar together until smooth. Gradually mix in flour, baking soda, and salt. Add the oatmeal and mix well. Stir in 2 to 4 tablespoons of water. Form the dough into a ball and refrigerate for 15 minutes.
- On a floured surface, roll dough to 1/8 inch thickness and cut into 2 inch rounds. Place 1/2 of the rounds on cookie sheets. Spoon date mixture in the center of each round and top with another round. Press edges firmly together.
- Bake 15 minutes in the preheated oven, or until browned.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 90.6 mg, Sugar 12.6 g
DATE COOKIES
Spicy cookies with chewy dates. The dates sweeten these cookies without going overboard.
Provided by Sara
Categories Desserts Cookies Spice Cookie Recipes
Time 1h10m
Yield 36
Number Of Ingredients 10
Steps:
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the flour, baking soda, cinnamon and cloves; gradually stir into the creamed mixture. Combine the water and dates; stir into the dough along with the chopped pecans. Cover and chill for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 20.4 g, Cholesterol 29.1 mg, Fat 7.8 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 77.5 mg, Sugar 11.5 g
DATE AND NUT COOKIES
Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia, creates a homey and irresistible teatime dessert. There won't be a crumb left of these moist, cakey goodies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 60
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with racks in upper third and middle. In a medium bowl, whisk together flour and baking powder. Add dates, pecans, and raisins, and stir with a wooden spoon until fruit and nuts are coated. In a small bowl, whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add to flour mixture and stir until combined.
- In another small bowl, stir together 2 tablespoons sugar and cinnamon. Drop dough by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheets. Sprinkle with cinnamon sugar. Bake until cookies are golden at edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.
Nutrition Facts : Calories 197 g, Fat 10 g, Fiber 2 g, Protein 2 g
DROPPED DATE FILLED COOKIES
Do you just love filled cookies but hate the fussiness of making them? These are dropped and you don't have to roll them out. The filling is even dropped on top of the drop. Easy and good.
Provided by Mimi in Maine
Categories Drop Cookies
Time 1h20m
Yield 40 cookies
Number Of Ingredients 13
Steps:
- Make the filling first by putting the dates, sugar, and water in a saucepan and cook slowly,stirring constantly till thickened; add the nuts and cool.
- COOKIE BATTER:.
- Mix shortening, sugar, and eggs thoroughly.
- Stir in water and vanilla.
- Add the flour, salt, soda, and cinnamon; mix well.
- Drop by teaspoons on ungreased sheet.
- Place a teaspoon of the date filling on top of the dropped dough and then a tiny bit of dough on top of the filling.
- Bake till lightly browned and done in a 375 degree oven for 8-10 minutes.
Nutrition Facts : Calories 179.7, Fat 6.5, SaturatedFat 1.5, Cholesterol 10.6, Sodium 98, Carbohydrate 29.7, Fiber 1.1, Sugar 20.1, Protein 1.9
DATE-FILLED COOKIE WRAPS
A nutty date filling adds texture to rich cookies made with cream cheese.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 50
Number Of Ingredients 13
Steps:
- Line 2 cookie sheets with cooking parchment paper, set aside.
- In large bowl, beat cream cheese, butter and 1 tablespoon sugar with electric mixer on medium speed until fluffy. On low speed, gradually beat in flour. On large piece of plastic wrap, form dough into 10x5-inch rectangle. Wrap in plastic wrap; refrigerate until firm, about 1 hour.
- Meanwhile, in 2-quart saucepan, stir together chopped dates, 1/2 cup water and 2 tablespoons sugar. Heat to boiling. Reduce heat to low; cook 5 to 8 minutes, stirring constantly, until thickened. Cool 5 minutes. Stir in orange peel, vanilla and walnuts; set aside.
- Heat oven to 325°F. Cut dough in half into 2 squares. On floured surface, roll out 1 square of dough into 10-inch square. Using fluted pastry wheel, trim edges; cut into twenty-five 2-inch squares. Spoon 1 teaspoon date mixture onto center of each 2-inch square. Bring 2 opposite corners of dough together, partially overlapping and covering date mixture. Using fingers dipped in water, press dough to seal. Arrange 1 inch apart on cookie sheets. Repeat with other half of dough.
- In small bowl, beat egg white and 1 tablespoon water; brush onto dough wraps. Sprinkle with coarse white sparkling sugar.
- Bake 13 to 15 minutes or until edges begin to turn golden brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 4 g, TransFat 0 g
DATE FILLED COOKIE LOG
Posted by request, I have not yet tried this recipe. From the 1976 cookbook "A World of Desserts and Delicasies from Solo". Enjoy!
Provided by PalatablePastime
Categories Dessert
Time 27m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Mix together butter and sugar in a mixing bowl until creamy.
- Blend in the egg.
- Sift together the flour, salt and baking soda.
- Add to the wet mixture and blend until stiff.
- Shape dough into 4 logs about 10x3-inches each.
- Place logs on a baking sheet.
- Using the side of your hand, create a narrow well into the top of each log, running all the way across.
- Spread about 1/4 cup of the date filling evenly into each hollow.
- Top the date filling with chopped nuts.
- Bake the logs for 12-15 minutes, or until set and gloden.
- Allow to cool until just warm, then slice the baked dough at an angle into 3/4-inch thick cookies.
- Allow to cool then dust liberally with confectioners sugar.
Nutrition Facts : Calories 63.2, Fat 2.8, SaturatedFat 1.4, Cholesterol 9.5, Sodium 45.2, Carbohydrate 8.8, Fiber 0.3, Sugar 4.5, Protein 0.9
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